Bobota (bo-BOH-tah) is a rustic country cornbread that can be served on the sweet or savory side. The sweet version often has a honey-orange syrup. This version incorporates delicious Kasseri, Kefalotyri, and Feta cheese and can be served alone as a quick breakfast or as a savory side dish to dinner.

Cheesy Cornbread – Bobota me Tyri

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

1 1/4 cups Greek yogurt

1 cup grated Kasseri or substitute Gruyere cheese

1 cup grated Kefalotyri or substitute Parmesan cheese

1/2 cup vegetable oil

2 eggs lightly beaten

2 tbsp. lemon juice

1 1/2 cups cornmeal (fine)

1 1/2 cups all-purpose flour

1/2 cup sugar

1 tsp. baking soda

1 tbsp. baking powder

1 tsp. salt

4 oz. Feta cheese, crumbled

6 tbsp. chilled butter, cut in 1/4 inch pieces

Preparation:

Preheat the oven to 350 degrees.

Traditionally, this is baked in a 12 inch round pan. If you don’t have one, you can substitute a 9 x 13 rectangular or similar sized pan.

Add the wet ingredients to the dry and mix until you have a soft, batter-like dough. It will be thick and wet.

Spread the batter (dough) in the pan and even the top with a spatula. Sprinkle with the crumbled feta cheese and scatter the butter pieces evenly across the surface.

Bake for 40 minutes in a 350 degree oven or until it turns a deep, golden brown color. If it starts to get too brown, cover with aluminum foil and continue baking. Allow to cool for 15 minutes before slicing and serving.